Grease a 10 inch bundt tinBeat butter, sugar and zest until fluffyAdd eggs one at a timeSift together flour, bicarb, baking powder In a jug mix the sour cream and marmalade togetherFold half the flour mixture into the butter mixture, then half of the marmalade mixture, continue to add until all gently combinedBake at 160 fan oven for 45-50 minutes

For the glaze heat the ingredients until melted and thickened sightly, remove the rosemary and brush onto the warm cakeFor the icing mix ingredients together to get a thick icing and pour onto cake once completely cool.

Our next event is November 29th for CHRISTMAS CAKE CLUB! Tickets available soon.